Buttermilk is amazing for fried chicken and makes it tender and juicy, and it's also awesome for roasted chicken. The meat is tender and juicy and the skin as this amazing tang. It's super simple. I used
the recipe from The Times this week, but added the herbs because I had them. You're welcome to omit the herbs, or stuff the chicken with onion or lemon or some combo of aromatics. Yum! The buttermilk also gives the chicken a really rich, dark brown skin. You just need to start the night before.
Serves 2-4
Ingredients:
1 3-pound chicken
1 pint buttermilk
3 tablespoons kosher salt
handful sage and rosemary
